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Method

Start the barbecue, if using. Put the
steaks in a shallow dish, then rub in
1 tbsp olive oil, the lemon zest and
the garlic. Set aside.

If grilling, heat the griddle pan on
a high heat. Toss the salad onions,
red onion and shallots in 1 tbsp olive
oil and season. Griddle or barbecue
over hot coals covered in a light
layer of ash, for 4–5 minutes, turning
occasionally, until soft but with bite.

Toss the onions in a bowl with the
last ½ tbsp olive oil, the parsley,
vinegar and capers. Set aside.

Season the steaks, then cook for
3 minutes on each side for rare
or 4 minutes for medium. Serve with
the onion and parsley salad.